Egg Fu Yung
Sesame Chicken Strips
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The Sesame Chicken is a side dish to the Egg Fu Yung rather than the main course. You can use either the celery or water chestnuts or both to add crunch and interest.
Egg Fu Yung (Chinese Pancakes with Cabbage & Brown Rice)
Total time: 35 minutes
If you cook the rice with water or vegetable stock, you have a lovely vegetarian main course. The rice adds 'substance' to the egg although you really can't tell that it's there. The cabbage retains just enough crunch. They go together quickly if the rice is cooked in advance.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice cooked, yielding 1 1/2 cups cooked rice
- 1 cup (8oz, 240ml) chicken stock
- 2 cups finely shredded cabbage
- 1 medium onion
- 1 rib celery optional
- 1 small can water chestnuts 5oz optional
- 2 tbs soy sauce
- 6 eggs
- 2 tbs olive oil
- Sauce:
- 1 1/2 cup (12oz, 360ml) chicken broth
- 1 1/2 tbs soy sauce
- 1 tbs molasses (brown sugar could be substituted ...not as good, but...)
- 2 tbs cornstarch (maizena) dissolved in 2 tbs water
Instructions:
- Cook brown rice in stock or water according to package instructions.
- Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it.
- Finely chop onion, celery if using and water chestnuts, if using.
- In large nonstick skillet heat 2 tsp olive oil and sauté cabbage, onion, celery and water chestnuts until cabbage is wilted and onions tender, 7 - 10 minutes.
- Put vegetables in a large bowl.
- Add rice to vegetables along with soy sauce and mix well.
- If rice was just cooked, let it cool a few minutes while you make the sauce - see below.
- In another bowl whisk 6 eggs.
- Add the eggs to the vegetable/rice mixture and stir well.
- In same skillet heat remaining 2 tsp olive oil over medium-high heat.
- When pan is hot drop egg mixture by 1/3 cupfuls into pan to form patties.
- Fry until nicely browned, 5 – 7 minutes.
- Gently turn and brown the other side. When done, remove to a platter and keep warm in 200F (110C) oven while you make the rest.
- Serve with the sauce on the side.
- Sauce:
- Heat chicken broth, soy sauce and molasses in small pan over medium-high heat, stirring well to mix in molasses.
- When hot, stir in cornstarch to thicken.
- Keep warm while making pancakes.
Chicken Sesame Stir Fry to accompany Egg Fu Yung
Total time: 15 minutes
I just do one, just to have a little something on the side with the Egg Fu Yung.
Ingredients:
- 1 chicken breast, boneless, skinless you could use 'chicken tenders'
- 1 tbs olive oil
- 1 tsp sesame oil
- 1 - 2 tbs cornstarch (maizena, corn flour)
- 1 tsp sesame seeds
- 1 tsp soy sauce
Instructions:
- Cut chicken breast into 4 - 6 strips.
- Put cornstarch and sesame seeds into plastic food bag.
- Add chicken and toss to coat.
- Heat oils and soy sauce in nonstick skillet over medium-high heat.
- Add chicken and stir-fry 7 - 10 minutes, until done.
- Serve with Egg Fu Yung. Keep warm in the oven along with the Egg Fu Yung until ready to serve.
Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid for rice if needed, large
nonstick skillet, 2 medium - large bowls, medium
skillet, food bag
Turn oven on low heat 200F (110C)
Remove brown rice from fridge - or cook it
Chop onion, celery, garlic, water chestnuts
Slice cabbage
Sauté vegetables until tender
Cut chicken, toss with cornstarch, sesame seeds
Heat broth, soy sauce, molasses for sauce
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Remove vegetables, combine with rice
Finish sauce
Whisk eggs, stir into veg/rice mixture
Heat oil in 2 nonstick skillets
Start to make first batch of patties
Start to stir-fry chicken
Turn patties
Mind the chicken
Remove patties, chicken to platter, keep warm in oven
Make second batch of patties
Turn patties
Remove patties
Serve all, sauce on the side |